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Ribollita
Ribollita
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Elevate Tuscan bread soup with ham stock for a divine twist by David Prior.
Ingredients:
  • 100ml extra virgin olive oil, plus extra to drizzle
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 carrot, finely chopped
  • 150g pancetta, chopped
  • 2 garlic cloves, finely chopped
  • 2L (8 cups) chicken style liquid stock
  • 2 x 400g cans chopped tomatoes
  • 250g dried cannellini beans, soaked in cold water overnight, drained
  • 2 bay leaves
  • 2 parsley stalks, bruised
  • 3 bunches (about 400g) cavolo nero (see note), end stalks trimmed, coarsely chopped
  • 1 loaf day-old ciabatta, roughly torn
  • Finely grated parmesan, to serve
  • Chilli flakes, to serve
  • Lemon zest, to serve
Instructions:
  • In a saucepan, heat oil over medium heat. Add onion, celery, carrot, pancetta, and garlic. Cook for 15 minutes until vegetables are tender, stirring occasionally. Add stock, tomato, beans, bay leaves, and parsley. Increase heat to medium-high, bring to a simmer, then reduce heat to medium. Cook for 30 minutes, stirring occasionally, until beans are tender.
  • Cook the chopped cavolo nero for 30-40 minutes, stirring occasionally, until the beans are very tender and the cavolo nero is very soft. Remove and discard the parsley stalks and bay leaves.
  • In individual deep bowls, distribute the bread evenly. Pour the hot soup over the bread. Drizzle olive oil, sprinkle grated parmesan, chilli, and lemon zest on top. Serve immediately.

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